Crispy Baked Chicken Wings Recipe

Introduction

Crispy baked chicken wings are a perfect appetizer or snack that’s easy to make and delightfully crunchy without deep frying. This recipe uses a simple coating and baking technique to deliver wings with a crispy exterior and tender interior, ideal for game day or any casual gathering.

Ingredients

• 2-3 pounds chicken wings (drums and flats)
• 3 tablespoons cornstarch
• 1 tablespoon baking powder (aluminum-free)
• 2 teaspoons seasoning salt (or salt, black pepper, and/or garlic powder)
• Neutral oil spritz (avocado, vegetable, canola, or olive oil)

Instructions

1. Step 1: Preheat your oven to 425℉ (220℃).
2. Step 2: Pat the chicken wings dry with paper towels until completely dry to help the coating stick and ensure crispiness.
3. Step 3: In a large bowl, whisk together the cornstarch, baking powder, and seasoning salt to create the dry coating mixture.
4. Step 4: Add the wings to the bowl and toss or shake until each wing is evenly coated with the mixture.
5. Step 5: Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with oil to prevent sticking. Arrange the coated wings on the rack, making sure they don’t touch each other. Spritz the wings lightly with oil on the outside.
6. Step 6: Bake the wings for 35-40 minutes until golden and crispy. For extra crunch, turn on the broiler and cook for 1-2 minutes more, watching closely to prevent burning.
7. Step 7: Serve the wings plain or toss them in your favorite wing sauce, such as buffalo, barbecue, or honey garlic.

Tips & Variations

• Using aluminum-free baking powder ensures no metallic aftertaste in your wings.
• Make sure the wings are very dry before coating to get the crispiest skin.
• Try different seasoning blends like smoked paprika or Cajun spices for unique flavors.
• Use avocado oil spray if you want a higher smoke point and neutral flavor.
• For a gluten-free option, ensure your cornstarch and seasoning salt are certified gluten-free.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain crispiness, place on a wire rack in a 375℉ oven for 10-15 minutes until heated through and crispy again. Avoid microwaving as it can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but be sure to fully thaw and pat the wings completely dry before coating to achieve the best crispiness.

What is the purpose of baking powder in the coating?

Baking powder helps create a light and crispy texture by promoting browning and crisping of the skin during baking.

Crispy Baked Chicken Wings Recipe

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★★★★★

4.7 from 60 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This recipe delivers perfectly crispy baked chicken wings using a simple coating of cornstarch and baking powder, baked to golden perfection in the oven. With minimal oil and no deep frying, these wings offer a healthier yet satisfying alternative to traditional fried wings, ideal for a snack, appetizer, or game day treat.

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Ingredients

Scale 1x2x3x

Chicken Wings

• 2–3 pounds chicken wings (drums and flats)

Coating

• 3 tablespoons cornstarch
• 1 tablespoon baking powder (aluminum-free)
• 2 teaspoons seasoning salt (or substitute with salt, black pepper, and/or garlic powder)

Finishing

• Neutral oil spritz (avocado, vegetable, canola, or olive oil)

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Instructions

1. Preheat Oven: Preheat your oven to 425℉ to ensure it’s hot enough to crisp up the chicken wings during baking.
2. Dry the Wings: Thoroughly pat the chicken wings dry with paper towels to remove any moisture; this step is key to achieving a crispy skin.
3. Prepare Coating Mixture: In a large bowl, whisk together the cornstarch, baking powder, and seasoning salt until well combined, ensuring the wings will have an even coating that aids crispness.
4. Coat the Wings: Add the dried wings to the bowl and toss or shake until each piece is evenly coated with the dry mixture for uniform crispiness.
5. Arrange on Rack: Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Lightly spray the rack with oil to prevent sticking. Arrange the coated wings in a single layer on the rack, making sure the wings do not touch for proper air circulation and even cooking.
6. Oil the Wings: Spritz the exterior of the wings lightly with your chosen neutral oil to help with browning and crisp texture.
7. Bake the Wings: Place the baking sheet in the oven and bake the wings for 35-40 minutes until golden brown and crispy. For extra crispiness, turn on the broiler for 1-2 minutes at the end of baking, watching closely to avoid burning.
8. Serve: Remove the wings from the oven and serve plain or toss them in your favorite wing sauce such as buffalo, barbecue, or honey garlic for added flavor.

Notes

• Ensure wings are completely dry before coating to maximize crispness.
• Use aluminum-free baking powder to avoid metallic taste.
• Cooking times may vary slightly depending on wing size and oven efficiency.
• If you don’t have a wire rack, you can place wings directly on foil but flip halfway through baking to crisp evenly.
• Broiling must be watched very carefully to prevent burning – only 1-2 minutes is needed.
• Seasoning salt can be customized to your taste or substituted with your preferred blend of spices.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: crispy baked chicken wings, healthy chicken wings, oven-baked wings, chicken wing recipe, party appetizers